I was 9 when Szechuan sauce graced sauce pumps across the nation, so naturally, I can't remember at all what it tastes like. But with the help of some actual Szechuan sauce (like, the stuff from Sichuan), a Redditor's diligent recreation, a fast-food-secret: mixing things together in different ways and repackaging it, we might just come close!
- 1 oz. red dried chinese chilis
- Szechuan peppercorns
- Fresh ginger
- 1 tbs Sesame seed oil
- Red wine vinegar
- A few tbs of soy sauce
- 1 tbs brown sugar
Method: Standard Szechuan Sauce
- Dry roast 1 oz. of red dried chinese chilis. Sauteeing in and unoiled pan until fragrant. Add boiling water to the pan and let the peppers steep for 30 minutes.
- Toast Szechuan peppercorns. Once toasted place in grinder and grind until finely ground. Set aside.
- Add peppers to food processor along with fresh ginger and blend until paste like.
- Sweat some garlic in oil and add blended peppers. Sautee for about 2 minutes and then add 1 tbs sesame seed oil, some rice wine vinegar, a few tbs of soy sauce, some of our freshly ground szechuan peppercorns, and about 1tbs of brown sugar. Mix until combined.
- Balsamic vinegar
- Soy sauce
- A few tbs of plum sake
- Sriracha sauce
- 4 tbs of brown sugar
- Gresh ginger
- Chili paste (if you’re looking for heat)
Method: Fan Recipe Szechuan Sauce
- Sweat some garlic and oil until fragrant.
- Add balsamic vinegar, soy sauce, a few tbs of plum sake, a good helping of sriracha sauce, 4 tbs of brown sugar, and if you want some heat add chili paste from previous episode. Also we are going to crush a knob of fresh ginger in there.
- Sauté for about 5 minutes until everything is soft and syrupy.
- McDonald’s Sweet and Sour Sauce
- McDonald’s Tangy Barbeque Sauce
Method: McDonald's Sauce Method
- Combine 2 parts Sweet and Sour sauce to 1 part Tangy Barbeque sauce